User Actions

Sicilian Tuna Reviews

Even those who prefer their tuna raw or quickly seared will be won over by this preparation. Marinated in a savory anchovy-lemon dressing, the tuna steaks are cooked until their centers are pale pink but still quite juicy. The bold flavors continue in the colorful sauce of briefly cooked tomatoes, black olives, capers, celery, and basil.

Leave a Review

Reviews

users rating

3.5/4

My husband also catches a lot of tuna, typically yellow fin or big eye. We used fresh yellow fin. My bad, I over cooked the tuna a tad (only did 2 min on either side). The sauce was spectacular. My only reco would be to double the recipe for the sauce. We had just enough for the two of us (however, we do like a lot of sauce, almost as if it was a side dish). Superb and will make over again, thinking it will be super with Striped Bass too.

franzna
from Metedeconk, NJ
/ 08.24.2014

flag if inappropriate

My husband catches a lot of tuna, and I just get sick of doing the same old same old with it. I'm so glad that I found this recipe! I make it as is except for the olives, which he won't touch. If it was just me I would add them - I think that they would be delicious with it. I usually serve it on a bed of orzo. Yum!

AmyCWelsh
from Stone Harbor, NJ
/ 09.27.2013

flag if inappropriate

This recipe was a total hit. I am not an unconditional fan a Puttanesca, and I think the comparison is neither fair nor accurate. I will admit that I used the ingredients according to my own sensibility, rather than strictly following the proportions recommended. The sauce was extraordinary, and although I was worried it would overwhelm the tuna, it did not at all. I used tomatoes fresh from the farmers' market, and because I didn't have enough celery on hand, I used fresh fennel instead. I added a splash of white wine with the lemon and fresh basel at the end. The black olives I used were very mild, and not too briny and I think that worked in my favor: I would avoid the more intense kalamata varieties that are available. It was quick to prepare, and so long as fresh tuna steaks are affordable, it will be a go-to recipe.

twocicadas
from Oakland, CA
/ 07.10.2013

flag if inappropriate

it's really just tuna putanesca. marinade is nice, but not noteworthy. as many have noted, this is a good, easy, healthy, natural recipe, but nothing spectacular.

TheresaLynn
from Berlin
/ 07.08.2012

flag if inappropriate

Great for a weeknight dinner.

TheKitchenAccomplice
/ 04.09.2012

flag if inappropriate

I would say this
tuna is very good,
but not delicious.
It is great for a
everyday yummy meal
but not for a
special dinner. I
did not have too
much
time and only
marinated for 30 min
(what is also
recommended in the
recipe) and will try
to marinade for
longer next time. I
used much more fresh
oregano for this
marinate but could
barely taste it. I
skipped the
anchovies because my
husband cannot stand
them. Added much
more garlic than
required. The sauce
is outstanding and I
will even try on a
bruschetta or with
pasta. I didn't add
any salt and don't
think is necessary.
I used the
iron skillet for
cooking the tuna, 2
minutes each side
and was perfect.

Bruxa
from Lebanon, NJ
/ 02.23.2012

flag if inappropriate

I chose to make the sauce as a salsa -- i.e. uncooked. Other than that, followed the recipe exactly and it was outstanding. The salsa was fresh tasting, very Italian, and paired so beautifully with the marinated tuna. Plus all of the ingredients (except fresh oregano) were things I already had on hand.

A Cook
from Great Falls, VA
/ 02.21.2012

flag if inappropriate

Yammy!!! Me and my boyfriend loved it!! He said: 'it's light, but so tasty'. (yes!)
With little changes:
To make fish less fat I add 1 teaspoon of olive oil in marinade.
I hate anchovy so I skipped them.
I used dry oregano.
I used lime and lemon juice from concentrate .
Marinated fish for 90 minutes.
Pan fried tuna instead of grill it.
I will make it again!

Anya_Medvedeva
from Russia
/ 01.29.2012

flag if inappropriate

Yammi!!! Me and my friend loved it!! He said: 'it's light, but so tasty'. (yes!)
With little changes:
To make fish less fat I add 1 teaspoon of olive oil in marinade.
I hate anchovy so I skipped them.
I used dry oregano.
I used lime and lemon juice from concentrate .
Marinated fish for 90 minutes.
Pan fried tuna instead of grill it.
I will make it again!

Anya_Medvedeva
from Russia
/ 01.29.2012

flag if inappropriate

Never had tuna steaks before, but a friend told me to just marinate in lemon juice and herbs and pan sear. Just before I started, I thought I'd check what sort of herbs might be best and found this recipe. Now, I did not have anchovies or olives in the house, and it seemed they were major players in this recipe. But guess what? Made without them, this was wonderful! I love the "salsa" of celery, tomato and capers. Will probably make this the same way again - it was better than adequate without expensive kalamatas and anchovies. Yay!